Tuna, olive and potato salad with deep-fried onion rings

ServesServes 4


  • 80g plain flour
  • 1 teaspoon sugar
  • pinch salt
  • ½ teaspoon baking powder
  • 160ml beer
  • 2 large red onions
  • 2 tablespoons plain flour
  • vegetable oil for cooking
  • 500g waxy potatoes, such as kipfler
  • 150g green beans
  • 12 large kalamata olives
  • 50ml lemon juice
  • 185g tin tuna in olive oil
  • 1 packet rocket leaves, washed


  1. Sift the flour, sugar, salt and baking powder into a large bowl
  2. Whisk in the beer until there are no lumps and leave to rest for 20 minutes
  3. Peel and slice the onions into rings about ½ cm thick and set aside
  4. Boil the potatoes in salted water until soft
  5. Peel and cut into smaller pieces
  6. Blanch the beans and pit and slice the olives
  7. Place them into a large mixing bowl with the potatoes and pour over the lemon juice
  8. Add the tuna and toss to combine all the ingredients
  9. Heat vegetable oil in a medium sized saucepan
  10. Toss the onion rings in the extra flour then dip into the batter
  11. Cook a few at a time until golden and drain on kitchen paper
  12. To serve, add the rocket leaves to the salad and toss to combine
  13. Place into bowls and top with the onion rings


Get the kids to help with the whisking - a great job for burning excess energy!
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